Italian Potato Scarpaccia

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One of our favorite cuisines is Italian food because of the diner and our beautiful Italian immigrant neighbors. We were so lucky to have lived next door to the nicest Italian couple that cooked and shared endlessly with us. This potato scarpaccia recipe reminds me of the tarts they would share with us. Beautiful to look at and just as delicious!

Bottom Layer:

This recipe may look intimidating but trust me, its super simple to make! There are two layers to this tart. The first being the shredded potato layer. I recommend using gold potatoes in this recipe and coarsely grating them. If you like this recipe, you will love my Italian Zucchini Scarpaccia or my Italian Broccoli Scarpaccia.

If you don’t have cornmeal, you can easily sub in a little more flour and a little more grated cheese in its place. You can even do almond flour in its place too! Make sure you press this bottom layer into as thin and large rectangle as you can so that it can get that extra crispy texture.

Top Layer:

The top layer is simple enough and fun to assemble, arranging the potato slices in a shingle format that looks almost too pretty to eat. But lets not get carried away! This is definitely made to munch on and enjoy. I love to make this as an appetizer or an accompaniment to soup like my Creamy Carrot Lentil Soup or my Cauliflower White Bean Soup.

Store your leftovers in an air tight container in your fridge. Reheat your slices in a pan on low heat, covered OR in a mini oven. I also like to serve this as an appetizer, sliced into small squares.

Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!

Italian Potato Scarpaccia

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4.34 from 3 votes

Servings: 8

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

This Italian potato scarpaccia is a super simple Italian snack or side dish that will wow your taste buds!

Equipment

• hand held mandoline
• grater
• Large mixing bowl
• 13×18 inch baking sheet

Ingredients 

US CustomaryMetric

• 1/2 lb gold potatoes, peeled + coarsely grated
• 1/2 cup grated parmesan cheese
• 2/3 cup flour
• 1/3 cup corn meal
• 1/2 tsp each dried rosemary + dried thyme
• salt and pepper to taste
• 2 tbs olive oil
• 1/2 cup water

top layer:

• 3/4 lb gold potatoes, peeled
• salt and pepper to taste
• 1 tbs grated parmesan cheese

Instructions

• Preheat oven to 400℉. Line an 18×13 inch metal baking sheet with parchment paper. Lightly coat the parchment with olive oil and set aside.
• To a large bowl, add your grated potatoes, pecorino, flour, cornmeal, spices, oil and water and mix together until combined and a thick mixture forms. Transfer the mixture onto the baking sheet and spread out evenly. I used a piece of wax paper to be able to spread it out with my hands in a rolling outward motion. The rectangle should be about 12 x 14 inches.

Top Layer:

• Slice your potatoes THINLY with a mandoline and pat dry. Next arrange the sliced potatoes on top of the mixture evenly, with the slices overlapping slightly – think shingles on a roof top. Add salt, pepper to taste, parmesan, a drizzle or spray of olive oil on top. Bake for 20 minutes at 400℉ and then lower temperature to 350℉ and bake for an additional 15-20 minutes or until golden brown.

Notes

1. Store leftovers in an airtight container in the fridge.
2. If you don’t have corn meal, simply sub in more grated cheese or almond flour.

Nutrition

Calories: 193kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 126mg | Potassium: 332mg | Fiber: 3g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 1mg

Author: Stella Drivas